Cheddar-Crusted Chicken with Garlicky Spinach
By America's Test KitchenPublished on August 23, 2012
Time
30 minutes
Yield
Serves 4
Ingredients
1 ½ cups crispy rice cereal, crushed6 ounces sharp cheddar cheese, shredded (1 ½ cups)4 (6-ounce) boneless, skinless chicken breasts, trimmedSalt and pepper 18 ounces (18 cups) baby spinach 2 tablespoons olive oil 4 garlic cloves, minced
Before You Begin
Grate the cheese yourself. Store-bought shredded cheese contains cornstarch and may not adhere.
Instructions
- Adjust oven rack to middle position and heat oven to 400 degrees. Spray rimmed baking sheet with vegetable oil spray. Combine cereal and cheddar in shallow dish. Season chicken with salt and pepper. Dredge both sides of breasts in cereal-cheddar mixture, pressing to adhere, and arrange on prepared baking sheet. Bake until chicken registers 160 degrees and coating is golden brown, about 20 minutes. Transfer to serving platter and tent loosely with aluminum foil.
- Meanwhile, place spinach and ¼ cup water in large bowl, cover, and microwave until spinach is wilted and decreased in volume by half, about 4 minutes. Transfer spinach to colander and, using rubber spatula, press to release liquid. Transfer spinach to cutting board and roughly chop.
- Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add garlic and cook until fragrant, about 30 seconds. Add spinach to skillet and cook until uniformly wilted and glossy green, about 2 minutes. Season with salt and pepper to taste. Transfer spinach to platter and serve with chicken.
Time
30 minutesYield
Serves 4Ingredients
1 ½ cups crispy rice cereal, crushed
6 ounces sharp cheddar cheese, shredded (1 ½ cups)
4 (6-ounce) boneless, skinless chicken breasts, trimmed
Salt and pepper
18 ounces (18 cups) baby spinach
2 tablespoons olive oil
4 garlic cloves, minced
Ingredients
1 ½ cups crispy rice cereal, crushed
6 ounces sharp cheddar cheese, shredded (1 ½ cups)
4 (6-ounce) boneless, skinless chicken breasts, trimmed
Salt and pepper
18 ounces (18 cups) baby spinach
2 tablespoons olive oil
4 garlic cloves, minced
Ingredients
1 ½ cups crispy rice cereal, crushed
6 ounces sharp cheddar cheese, shredded (1 ½ cups)
4 (6-ounce) boneless, skinless chicken breasts, trimmed
Salt and pepper
18 ounces (18 cups) baby spinach
2 tablespoons olive oil
4 garlic cloves, minced
Why This Recipe Works
Crushed rice cereal and shredded cheese make a crunchy, flavorful coating.
Before You Begin
Grate the cheese yourself. Store-bought shredded cheese contains cornstarch and may not adhere.
Instructions
- Adjust oven rack to middle position and heat oven to 400 degrees. Spray rimmed baking sheet with vegetable oil spray. Combine cereal and cheddar in shallow dish. Season chicken with salt and pepper. Dredge both sides of breasts in cereal-cheddar mixture, pressing to adhere, and arrange on prepared baking sheet. Bake until chicken registers 160 degrees and coating is golden brown, about 20 minutes. Transfer to serving platter and tent loosely with aluminum foil.
- Meanwhile, place spinach and ¼ cup water in large bowl, cover, and microwave until spinach is wilted and decreased in volume by half, about 4 minutes. Transfer spinach to colander and, using rubber spatula, press to release liquid. Transfer spinach to cutting board and roughly chop.
- Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add garlic and cook until fragrant, about 30 seconds. Add spinach to skillet and cook until uniformly wilted and glossy green, about 2 minutes. Season with salt and pepper to taste. Transfer spinach to platter and serve with chicken.
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